Fine Cooking Magazine - November/December 2020

屈服：产生10杯。

Servings:eight.

新墨西哥州红辣椒是许多杂货店中常见的辣椒。您还可以使用几个辣椒辣椒或小莎气蛋糕来代替一些新墨西哥州红辣椒，从而更复杂。要通过邮件订购智利，请尝试Coyote Cafe杂货店（www.coyotecafe.com;800-866-4695）或Pendry的智利供应（800-533-1870）。

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8 dried red chiles, such as New Mexico red, stemmed and seeded
1汤匙。小茴香种子
1-1/2 Tbs. fresh oregano leaves or 2 tsp. dried
1磅干的pinto豆，浸泡过夜并排干
3 medium yellow onions, chopped
2个大胡萝卜，切碎
6 cloves garlic, chopped
3个新鲜的墨西哥胡椒（最好是红色），茎，播种和切碎
2 lb. skinless chicken thighs
2 Tbs. salt
Shredded sharp Cheddar or Cotija cheese for garnish

营养样本量，3汤匙。起司
Calories (kcal) : 470
Fat Calories (kcal): 110
Fat (g): 13
饱和脂肪（G）：7
Polyunsaturated Fat (g): 2
单不饱和脂肪（G）：3
Cholesterol (mg): 115
Sodium (mg): 1990
Carbohydrates (g): 48
Fiber (g): 16
Protein (g): 41

准备

用大约4杯沸水盖住辣椒，陡峭地覆盖，直至变软，约15分钟。保留2杯浸泡液，然后沥干辣椒。在搅拌机中，用预留的液体将辣椒泥制成。
Meanwhile, toast and grind the cumin seeds and toast the oregano as described at left (don’t toast dried oregano). Put the beans in a stockpot and cover them with 7 cups water. Add the chile purée, toasted ground cumin, toasted (or dried) oregano, onions, carrot, garlic, jalapeños, and chicken thighs. Bring to a boil, reduce the heat, and simmer, skimming any foam. Remove the chicken thighs when cooked, 25 to 30 minutes. When the chicken is cool enough to handle, pull the meat from the bones into large pieces and set aside; discard the bones. Continue cooking the beans until tender, another 1 to 1-1/2 hours. Return the chicken to the pot to heat it thoroughly. Season with the salt, adding more to taste. Serve in bowls topped with the grated cheese.

（4个评分） Read Reviews

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Reviews (4 reviews)

shelleytee|12/23/2012

While the flavor of this chili is excellent, there must be an error in the recipe. I've made this chili twice and both times the beans resisted cooking and were not soft enough (yes, they were presoaked) even after 2-3 hours of cooking/simmering. And I love pinto beans so I was disappointed. Beans cannot be cooked with salt or acid. This I know, but I followed the recipe anyway. I think the acid contained in the peppers is preventing the beans from cooking properly. I recommend cooking the beans separately (with just a bit of oil and diced onions) from all of the other ingredients and adding them to the chicken and spices, adjusting the amount of liquid, accordingly. With this adjustment, I would give this recipe 5 stars.
rsoffa|2011年10月18日

This chili is a real crowd pleaser - I've "won" a couple of informal cook-offs with this and the other recipes from this article. Using actual dried chili peppers - and lots of it - means the final flavor is much more deep and satisfying than most other chilis out there. When I'm in a hurry, 1lb dried beans = 6 regular size cans.
mvlsi|08/29/2009

这是我家庭最喜欢的辣椒之一，也是我们餐桌上的常客。我在寻找使用整个干辣椒而不是罐装调味料的辣椒时发现了这一点，而且我再也没有回头。
chefangie|12/09/2007

This is an excellent recipe. Tried it once, then again. 2nd time I added a can of tomato paste because here in Texas chili just is not chili without some kind of tomatoes. For a cold day its great.